Mix everything, except oil, together lightly. Form into 7 or 8 cakes. Heat butter and fry cakes about 5 minutes on each side. Serve on bread. A little lettuce and a slice of tomato are good additions to the sandwich.

A colleague and I got together on a Sunday afternoon and made a quadruple batch of these crab cakes. They were incredible. Mostly due to the fact that we used king crab legs - but still a fabulous recipe. ENJOY!

In a medium saute pan, over medium heat the olive oil. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside.
In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the Sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1 inch thick. Pour the oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paperlined plate. Season the cakes with the remaining Creole seasoning.

I posted this originally a few months ago, but thought I would add it to these other recipes. One easy click to get some great ideas about crab cakes!

Several months ago in the SF Chronicle, they reviewed canned crab. I almost didn't read the article, as the notion of canned crab struck me as about as appealing as canned green beans - . But, happily I did read it and the top contender for REAL CRAB in a can was the brand Byrd's - found at Trader Joe's in the rerigerated section. I am not sure what brands they tasted besides Byrd's, but it came out with a score of about 90 out of a possible 100, so I didn't pay any attention to the others. This group of tasters is notoriously fussy - and I don't always agree with them - but in this case, there were spot on!

I bought some and tried it out and AMAZINGLY, it is quite wonderful! Saturday I made a batch of crab cakes. Because it was warm here, I served them with sliced tomates and a green salad. A very simple easy supper - no muss, no fuss - and happily gobbled down by the two of us! So I thought I'd share the recipe with you all:

Crab cakes

1 lb. Byrd's canned crab
3/4 cup toasted bread crumbs (I toasted stale baguette slices and then threw them in the food processor)
2 eggs
4-5 finely chopped green onions (or you might substitute chopped shallots and parsley)
1/2 C. cream
juice of 1/2 lemon
1 heaping Tbsp. Dijon mustard
healthy shot of Tabasco (I have also used a finely minced jalapeno in this - some or all of one, depending on the people you are serving)

 a shallow bowl of coarse ground corn meal (polenta)

Mix all the ingredients except the corn meal in a mixing bowl. Stir until really well mixed and cohesive. If it seems too dry and does not congeal, add a tad more cream and/or lemon juice. Cover the bowl and refrigerate for 2-3 hours at least. You can make these a couple of days before you plan to eat them, if necessary.

Heat a griddle or skillet on the stove with 1-2 TBSP. unsalted butter (my preference, you may prefer canola or a light olive oil). You may need to add butter as you cook them.

Form the crab mixture into patties. Place in the bowl of corn meal and pat the cornmeal onto the pattie.

Fry on a medium high heat for 3-4 minutes and gently turn to cook the second side. Really - be gentle. They like to fall apart!

If necessary, drain on a paper towel and serve immediately. When I serve these as appetizers, I serve them on a frill of red lettuce with a lemon section, some parsley and a few capers. I have served them with a very garlicky aioli also - yum.

A nice sauvignon blanc goes will with these when served as a main course.

A pound of crab make about 14 crab cakes for me. So - we ate half and I put the other half on a cookie sheet to freeze while we ate dinner. After dinner, I put the frozen crab cakes in a ziplock bag and back into the freezer for a future dinner. Freezing them first, uncovered on the cookie sheet, eliminates the condensation that occurs and causes them to be mushy the next time.

Well I just printed off all 3 recipes---don't know which one I will try first but am certainly looking forward to it. I had crab cakes the other night--I had forgotten how good they can be!_________________Vivant Linguae Mortuae!!